Download KitchenAid Mixer User's Manual

®
PROFESSIONAL
MIXER
ELECTRONIC
9 SPEED
Instructions
and Recipes
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IMPORTANT SAFEGUARDS
When using electrical appliances, basic safety precautions should always be
followed including the following:
1. Read all instructions.
2. To protect against risk of electrical shock, do not put mixer in water or other
liquid.
3. Close supervision is necessary when this or any appliance is used near
children.
4. Unplug mixer from outlet when not in use, before putting on or taking off parts,
and before cleaning.
5. Avoid contacting moving parts. Keep hands, hair, clothing, as well as spatulas
and other utensils away from all accessories during operation to reduce the risk
of injury to persons and/or damage to the mixer.
6. Do not operate the mixer with a damaged cord or plug or after the mixer
malfunctions, or is dropped or damaged in any manner. Return the mixer to the
nearest Authorized Service Center for examination, repair or electrical or
mechanical adjustment.
7. The use of attachments not recommended or sold by KitchenAid may cause fire,
electric shock or injury.
8. Do not use the mixer outdoors.
9. Do not let the cord hang over the edge of table or counter.
10. Do not let cord contact hot surface, including the stove.
11. Remove any accessories from mixer before washing them.
SAVE THESE INSTRUCTIONS
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Your safety and the safety of others is very important.
We have provided many important safety messages in this manual and on
your appliance. Always read and obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to hazards that can kill or hurt you and
others.
All safety messages will be preceded by the safety alert symbol
and the word “DANGER” or “WARNING.” These words mean:
You will be killed or seriously injured
if you don’t follow instructions.
!
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!
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!
DANGER
WARNING
You can be killed or seriously injured
if you don’t follow instructions.
All safety messages will identify the hazard, tell you how to reduce the chance
of injury, and tell you what can happen if the instructions are not followed.
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Table of Contents
Important Safeguards................................................................................................2
Warranty...................................................................................................................4
How To Arrange For Service - USA Only.....................................................4
Total Replacement Warranty ........................................................................5
NEW
Standard First Year Warranty.......................................................................5
How To Arrange For Service - Outside The USA.........................................5
If You Need Service or Assistance ...........................................................................6
Product Registration Card ........................................................................................6
Electrical Requirements ...........................................................................................6
How To Obtain Service.............................................................................................7
Mixer Features..........................................................................................................8
How To Use The Mixer.............................................................................................9
To Attach Professional TurboBeaterTM Accessories ......................................9
To Remove Professional TurboBeater Accessories.......................................9
To Operate the Speed Control.....................................................................10
Speed Control Guide...................................................................................11
Care and Cleaning ..................................................................................................11
TurboBeater Accessories ............................................................................11
Power Cord .................................................................................................11
Recipes...................................................................................................................12
Raspberry Cream Cheese Spread ...............................................................12
Honey-Walnut Cream Cheese Spread ........................................................12
Dilled Salmon Mousse ................................................................................13
Cheese and Salsa Crostini ..........................................................................13
Mashed Potatoes .........................................................................................14
Squash and Apple Bake..............................................................................15
Savory Sweet Potatoes.................................................................................16
Overnight Sausage and Egg Brunch ...........................................................16
Skillet Chicken Florentine..........................................................................17
Beer Cheese Batter Bread...........................................................................18
Apple Waffles .............................................................................................19
Peach Coffeecake........................................................................................20
Chocolate Chip Cookies..............................................................................21
Apple Gingerbread .....................................................................................21
Oatmeal-Nut Snack Cake............................................................................22
Buttercream Frosting ..................................................................................22
Whipped Cream..........................................................................................23
Chocolate Whipped Cream .........................................................................24
Meringue Dessert Tarts...............................................................................25
Lemon Pudding Cake..................................................................................26
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KitchenAid Hand Mixer Warranty — USA
Length of
Warranty:
KitchenAid
Will Pay For:
One Year Full warranty
from date of purchase.
Total Replacement
Warranty. (See next
page for details)
OR
Replacement parts and
repair labor costs to
correct defects in
materials and
workmanship. If you
live in Puerto Rico
service must be provided
by an Authorized
KitchenAid Service
Center.
KitchenAid
Will Not Pay For:
A. Repairs when mixer
is used in other than
normal home use.
B. Damage resulting
from accident,
alteration, misuse or
abuse.
C. Any shipping or
handling costs to
deliver your mixer to
a Service Center.
D. Replacement parts or
repair labor costs for
mixer operated
outside United States.
KITCHENAID DOES NOT ASSUME ANY RESPONSIBILITY FOR
INCIDENTAL OR CONSEQUENTIAL DAMAGES. Some states do not allow
the exclusion or limitation of incidental or consequential damages, so this exclusion
may not apply to you. This warranty gives you specific legal rights and you may also
have other rights which vary from state to state.
How To Arrange For Service — USA Only
You may also use the information listed
under Standard First Year Warranty to
arrange for service after your warranty
expires.
If you live in the United States, you may
use either the Total Replacement
Warranty program or our Standard First
Year Warranty program. (See next
page.) Residents of Puerto Rico must
use the Standard First Year Warranty
program.
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Total Replacement Warranty
If you reside in the United States
and your KitchenAid mixer should fail
within the first year of ownership, simply
call our toll-free Customer Satisfaction
Center at 1-800-541-6390. Give the
consultant your complete shipping
address. (No P.O. Box Numbers,
please.)
We’re so confident the
quality of our products
meets the exacting
standards of
KitchenAid, that if
your mixer should fail
within the first year of
ownership, KitchenAid will arrange to
deliver a replacement to your door free
of charge, then arrange to have your
“failed” mixer returned to us. We will,
at our option, provide you with a new,
similiar, or reconditioned unit. Your
replacement unit is covered by our one
year full warranty. Please follow these
instructions to receive this quality
service.
KitchenAid will arrange to deliver a
replacement mixer and have your
“failed” mixer returned to us.
Put your “failed” mixer in the original
shipping carton along with a sheet of
paper with your name and address on it,
and proof of purchase (register receipt,
credit card charge slip, etc.)
Standard First Year Warranty
(Required Warranty Service for Puerto Rico)
Take the mixer or ship prepaid and
All local service should be handled by
insured to the nearest Authorized
an Authorized KitchenAid Service
Service Center. Call toll-free: 1-800Center. If you are unable to obtain
541-6390 to learn the location of a
satisfactory service in this manner,
Service Center near you. Your repaired
contact the Customer Satisfaction
mixer will be returned to you prepaid
Center, KitchenAid Portable
and insured.
Appliances, P. O. Box 218, St. Joseph,
Michigan 49085-0218. Call toll-free:
1-800-541-6390.
How To Arrange For Service — Outside The USA
To arrange for service, consult your local
KitchenAid dealer or the store where
you purchased the mixer for information
on how to obtain service locally.
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If You Need Service or Assistance
KEEP A COPY OF THE SALES
RECEIPT SHOWING THE DATE OF
PURCHASE. PROOF OF PURCHASE
WILL ASSURE YOU OF
IN-WARRANTY SERVICE.
• Is the fuse in the circuit to the mixer
in working order? If you have a
circuit breaker box, be sure the circuit
is closed.
• If the problem is not the result of
either of these reasons, see “How To
Arrange For Service” on page 4 or 5.
If your mixer should malfunction
or fail to operate, please check the
following:
• Is the mixer plugged in?
• DO NOT return mixer to dealer, the
dealer does not provide service.
• Is the power switch on the side of the
mixer in the “ON” position?
Product Registration Card
Before you use your mixer, please fill
out and mail your product registration
card packed with the Instructions and
Recipes Guide. This card will enable us
to contact you in the unlikely event of a
product safety notification and assist us
in complying with the provisions of the
Consumer Product Safety Act. THIS
CARD DOES NOT VERIFY YOUR
WARRANTY.
Keep a copy of the sales receipt showing
the date of purchase of your mixer.
PROOF OF PURCHASE WILL
ASSURE YOU RECEIVE
IN-WARRANTY SERVICE.
Please complete the following for your
personal records:
Model Number* _____________________________________________________
Date Purchased _____________________________________________________
Dealer’s Name ______________________________________________________
Address ___________________________________________________________
Phone _____________________________________________________________
* Located on bottom of mixer.
Electrical Requirements
Volts: 120 A.C. only. Hertz: 60
one way. If the plug does not fit fully in
the outlet, reverse the plug. If it still
does not fit, contact a qualified
electrician. Do not modify the plug in
any way.
NOTE: This mixer has a polarized plug
(one blade is wider than the other). To
reduce the risk of electric shock, this
plug will fit in a polarized outlet only
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How To Obtain Service
HOW TO OBTAIN SERVICE IN
THE UNITED STATES AND
PUERTO RICO
HOW TO OBTAIN SERVICE
OUTSIDE THE UNITED STATES
To arrange for service outside the
USA, consult your local KitchenAid
dealer or the store where the
product was purchased.
1.Call toll-free 1-800-541-6390 to
arrange for service, or write to:
Customer Satisfaction Center,
KitchenAid Portable Appliances,
P.O. Box 218, St. Joseph, MI
49085-0218.
2.Look in your local phone directory
Yellow Pages, under “Appliances,
Small - Repair and Service.”
3.Attachments for your mixer can be
obtained by calling 1-800-541-6390.
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KHM9PWH Hand Mixer Features
The KitchenAid Professional 9 Speed Hand Mixer offers the convenience of a soft start
and extra low speeds for incorporating heavy ingredients into mixtures, and a Pro
Whisk designed especially for whipping cream and egg whites. A digital display
shows mixing speed at a glance.
This mixer is designed to mix cookie doughs and cake batters, whip heavy cream and
egg whites, and mash potatoes. A special sensor electronically “determines” when
more power is needed to maintain steady, consistent beater speeds. Professional
TurboBeater™ Accessories incorporate an open shape with no center post; this design
permits thorough mixing of ingredients with no clogging and minimal food collection.
This design also holds splashing of ingredients to a minimum.
The KitchenAid Professional 9 Speed Hand Mixer is designed to deliver the same
quality and reliability that have been built into KitchenAid stand mixers for more than
75 years.
Easy-To-Use 9-Speed Control
Gives fingertip control of mixer speeds. Touch the
“STOP” button to stop mixing action. “0” in the
speed indicator window display flashes to show the
mixer is receiving power and is ready to operate.
Easy-To-Clean Design
Smooth styling makes cleanup
easy. No grooves or crevices
to trap ingredients.
Convenient
Ejector Button
Easy, one-hand ejection
of beaters.
Round Power Cord
Smooth, round shape
makes cleanup easy.
Non-Tip Heel Rest
Holds mixer stable
when not in use.
Easy-To-Read Speed Indicator
Convenient digital display shows
mixing speed at a glance. Flashing
“0” in display window shows power is
on and mixer is ready to operate.
Electr
onic
Contr
ol
Profe
ssion
al 9
Comfort Designed
Handle
Angled handle reduces
arm fatigue; rounded grip
provides a comfortable fit
for hands of all sizes.
Air Vents
Located away from
ingredients being mixed
to prevent clogging.
Pro Whisk
Specially designed to whip cream and
egg whites and to ensure smooth sauces
and puddings.
Professional
TurboBeater™
Accessories
Made from high quality
stainless steel.
Dishwasher-safe.
Exclusive self-cleaning
mixing action.
KitchenAid Quality
Your mixer is built and tested to meet
KitchenAid quality standards for
optimum performance and long,
trouble-free life.
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How to Use the Mixer
Be sure to read and follow the specific
instructions in this manual for proper
use of this mixer.
Slots
Note: With the Power Switch in the ON
position, an accidental touching of the
speed control, or other circumstances,
may result in turning on the mixer. If
mixer runs when “0” speed is flashing,
do not use; call 1-800-541-6390 to
arrange for service.
B
A
TO ATTACH ACCESSORIES
• Be certain the Power Switch is in the
OFF position.
Professional 9
• Unplug mixer from electrical outlet.
• Insert the Accessory (D), which has a
collar, in the larger opening (B), line
up flanges on accessory with the slots
in the opening and push in until it
locks in place.
TO REMOVE ACCESSORIES
• Be certain the Power Switch is in the
OFF position.
• Unplug mixer from electrical outlet.
D
• Press the Ejector Button (E) to release
Accessories from mixer.
C
E
Professional 9
• Insert the Accessory (C), which has
no collar, if applicable, in the smaller
opening (A), line up flanges on
accessory with the slots in the
opening and push in until it locks in
place.
• Remove Accessories from mixer.
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How to Use the Mixer
TO OPERATE SPEED CONTROL
• To decrease speed, press the DOWN
ARROW.
Note: With the Power Switch in the ON
position, an accidental touching of the
speed control, or other circumstances
may result in turning on the mixer. If
mixer runs when “0” speed is flashing,
do not use; call 1-800-541-6390.
• Press STOP when you want to stop
the mixer, when mixing time stated in
the recipe has been reached, or when
ingredients have reached the desired
consistency. When you press STOP
the mixer will stop operating and the
“0” will flash again, indicating that
power is supplied to the control panel
and the unit is ready to operate. DO
NOT touch beaters. DO NOT use the
STOP pad as a substitute for the
Power Switch.
• Be certain the Power Switch is in the
OFF position.
Note: The speed indicator will return to
“0” during any of these power
interruptions:
• Pressing the Power Switch to OFF
position
• Power failure
• Unplugging unit
• Plug mixer into electrical outlet.
• Press Power Switch to ON position.
ON/OFF Power Switch controls power
to motor and control panel. The
Speed Indicator light will flash “0”;
this light flashes when the mixer is
plugged in and ready to operate.
• Press RUN and unit runs until you
press STOP. Upon pressing STOP,
the unit automatically returns to “0”
speed.
• To increase speed, press RUN.
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How to Use the Mixer
SPEED CONTROL GUIDE
Speed 4 Combine heavy mixtures,
such as cookie dough. Mix light cream
cheese spreads. Stir batters and gelatin
mixtures.
The Professional 9 Speed
Hand Mixer has nine
mixing speeds. The Speed
Control should always be set
on the lowest speed at the
start of mixing. Move to
higher speeds as needed.
Speed 5 Mix muffins and quick
breads. Combine heavy cream cheese
mixtures. Mash potatoes or squash.
Speed 6 Mix batter breads. Blend
butter and sugar. Mix frostings.
Flashing 0 Indicates mixer
is ready to operate.
Speed 7 Finish mixing cake and other
batters. Whip heavy cream and mousse
mixtures.
Speed 1 Slow stirring, combining, and
starting all mixing procedures. Use this
speed to stir in nuts, chocolate chips,
shredded cheese, onions, olives and
other chunky ingredients. Helps
prevent ingredients from splashing out
of bowl.
Speed 8 Beat egg whites.
Speed 9 Beat meringue mixtures.
NOTE: TurboBeater™ Accessories are
not designed for mixing and kneading
bread doughs. Special dough hook
attachments are available, call 1-800541-6390 to order.
Speed 2 Stir flour and other dry
ingredients into liquids or moist
mixtures. Stir liquids into dry
ingredients.
Speed 3 Stir pancake batter.
Care And Cleaning
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!
ALWAYS UNPLUG MIXER BEFORE
CLEANING. Wipe mixer with warm,
sudsy cloth; then wipe clean with damp
cloth. Dry with soft cloth. DO NOT
IMMERSE MIXER IN WATER.
WARNING
Electrical Shock Hazard
Do not put mixer in water.
Doing so can result in
death or electrical shock.
PROFESSIONAL TURBOBEATER
ACCESSORIES
Remove from mixer. Wash in warm,
sudsy water. Rinse and wipe dry. Or
wash in dishwasher.
POWER CORD
12
Wipe cord with warm, sudsy cloth; then
wipe clean with damp cloth. Dry with
soft cloth.
a RECIPES b
RASPBERRY CREAM
CHEESE SPREAD
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1 package (8 oz.) light
cream cheese
3 tablespoons seedless
raspberry preserves
1
⁄4 teaspoon grated orange
peel
Place all ingredients in small bowl. Beat on Speed 4
about 1 minute, or until smooth and creamy,
scraping bowl once or twice. Serve with mini-bagels
or crackers, if desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 64 cal, 2 g pro, 6 g carb,
4 g total fat, 2 g sat fat, 8 mg chol, 128 mg sod.
HONEY-WALNUT CREAM CHEESE SPREAD
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1 package (8 oz.) light
cream cheese
2 tablespoons honey
1
⁄4 cup chopped walnuts
Place cream cheese and honey in small bowl. Beat
on Speed 4 about 1 minute, or until smooth and
creamy, scraping bowl once or twice. Add walnuts.
Beat on Speed 1 about 20 seconds, or until
combined. Serve with mini-bagels or crackers, if
desired.
Yield: 10 servings (2 tablespoons per serving).
Per serving: About 80 cal, 3 g pro, 5 g carb,
6 g total fat, 3 g sat fat, 8 mg chol, 128 mg sod.
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MASHED sPOTATOES
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2 pounds (about 6
medium) russet
potatoes, peeled, cut
into quarters, and
boiled
1
⁄4 cup margarine or
butter, softened
1
⁄2 teaspoon salt
1
⁄8 teaspoon black pepper
1 1
⁄4- ⁄3 cup lowfat milk,
warmed
Drain potatoes well. Return to hot saucepan. Add
margarine, salt, and pepper. Beat on Speed 4 about
20 seconds, or until potatoes are broken up.
Continuing on Speed 4, slowly add milk. Beat about
45 seconds, or until smooth. Serve immediately.
Yield: 8 servings (about 1⁄2 cup per serving).
Per serving: About 137 cal, 3 g pro, 19 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 221 mg sod.
VARIATIONS:
Garlic Mashed Potatoes
Add 6 to 8 large, peeled cloves garlic to potatoes
before boiling.
Yield: 8 servings (about 1⁄2 cup per serving).
Per serving: About 140 cal, 3 g pro, 20 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 222 mg sod.
Carrot and Leek Mashed Potatoes
Add 2 medium carrots, cut into 1-inch pieces, and
1 medium leek, cut into 1-inch pieces, to potatoes
before boiling. Cook until tender.
Yield: 10 to 12 servings (about 1⁄2 cup per serving).
Per serving: About 154 cal, 3 g pro, 23 g carb,
6 g total fat, 1 g sat fat, 0 mg chol, 231 mg sod.
Pesto Mashed Potatoes
Prepare potatoes as directed. Add 1⁄4 cup prepared
pesto. Beat on Speed 5 about 15 seconds, or until
blended.
Yield: 8 servings (about 1⁄2 cup per serving).
Per serving: About 176 cal, 4 g pro, 20 g carb,
10 g total fat, 2 g sat fat, 1 mg chol, 276 mg sod.
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SQUASH ANDsAPPLE
BAKE
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1 cup reduced-sodium
chicken broth
1
⁄4 teaspoon cloves
2 acorn squash (about 31⁄2
lbs.), washed, cut into
halves, and seeds
removed
2 teaspoons margarine or
butter
1 medium onion, chopped
1 medium apple, peeled,
cored, and chopped
2 tablespoons fat-free egg
substitute
1
⁄4 cup seasoned bread
crumbs
2 teaspoons margarine or
butter, melted
Spray 1-quart casserole dish with no-stick cooking
spray.
Place broth and cloves in large skillet or Dutch
oven. Add squash, cut side down. Bring to a boil.
Reduce heat to medium-low. Cook, covered, 15 to
25 minutes, or until squash is soft. Remove squash;
cool slightly. Scoop out pulp. Set aside.
Meanwhile, melt 2 teaspoons margarine in nonstick
skillet over medium heat. Add onion. Cook and stir
about 1 minute. Add apple. Cook and stir 3 to
4 minutes longer, or until onion is tender.
Place squash in large bowl. Beat on Speed 4 for
15 to 20 seconds, or until broken up. Add egg
substitute. Beat on Speed 5 about 30 seconds, or
until smooth. Add onion mixture. Beat on Speed 2
about 15 seconds, or until combined. Spoon squash
mixture into casserole dish.
Combine bread crumbs and 2 teaspoons melted
margarine in small bowl. Beat on Speed 1 about
15 seconds, or until blended. Sprinkle evenly over
squash. Bake at 350°F for 25 to 35 minutes, or until
thoroughly heated.
Yield: 6 to 8 servings (about 1⁄2 cup per serving).
Per serving: About 124 cal, 3 g pro, 24 g carb,
3 g total fat, 1 g sat fat, 2 mg chol, 260 mg sod.
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SAVORY SWEET
POTATOES
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2 pounds sweet potatoes
(about 3 medium),
scrubbed, unpeeled,
and boiled
1
⁄3 cup thinly sliced green
onions
1
⁄2 teaspoon dried
marjoram leaves
Dash cayenne pepper
1
⁄3 cup reduced-sodium
chicken broth
1
⁄2 cup nonfat sour cream
Drain potatoes well; cool slightly. Cut ends from
potatoes. Slip off and discard peels.
Place potatoes, onions, marjoram, and pepper in
large bowl. Beat on Speed 4 about 10 seconds, or
until potatoes are broken up. Add broth. Beat on
Speed 7 about 30 seconds, or until smooth. Add
sour cream. Beat on Speed 4 about 20 seconds, or
until blended. Serve immediately.
Yield: 8 servings (about 1⁄2 cup per serving).
Per serving: About 166 cal, 4 g pro, 36 g carb,
1 g total fat, 0 g sat fat, 0 mg chol, 50 mg sod.
OVERNIGHT SAUSAGE AND EGG BRUNCH
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1 pound turkey Italian
sausage links, cut into
1
⁄4-inch thick slices
1 medium onion, chopped
1 package (8 oz.) light
cream cheese
1 teaspoon dried
marjoram leaves
1
⁄2 teaspoon salt
1
⁄4 teaspoon cayenne
pepper
1 cup fat-free egg
substitute
1 can (12 oz.) evaporated
skimmed milk
9 slices French bread,
sliced diagonally
1-inch thick
1 package (16 oz.) frozen
chopped broccoli,
thawed*
1 cup shredded reducedfat sharp Cheddar
cheese
Spray 13x9x2-inch baking dish with no-stick
cooking spray.
Place sausage and onion in medium nonstick skillet.
Cook over medium heat about 8 minutes, or until
sausage is no longer pink in center and onion is
tender. Set aside.
Place cream cheese, marjoram, salt, and pepper in
medium bowl. Beat on Speed 5 about 20 seconds, or
until smooth. Add egg substitute and milk. Beat on
Speed 6 about 20 seconds, or until smooth.
Layer bread in baking dish. Top with sausage
mixture, broccoli, and Cheddar cheese. Pour cream
cheese mixture evenly over top. Cover tightly.
Refrigerate at least 8 hours or overnight.
Uncover dish. Bake at 350°F for 1 hour 15 minutes,
or until knife inserted in center comes out clean.
Yield: 12 servings.
Per serving: About 264 cal, 18 g pro, 17 g carb,
14 g total fat, 5 g sat fat, 55 mg chol, 728 mg sod.
* Tip: Rinse broccoli under hot water to thaw.
Drain well.
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SKILLET CHICKEN
FLORENTINE
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2 medium shallots,
chopped
4 ounces light cream
cheese
1
⁄4 cup seasoned bread
crumbs
Dash nutmeg
1 package (9 oz.) frozen
chopped spinach,
thawed and pressed dry
4 boneless, skinless
chicken breast halves,
pounded slightly
to flatten
1
⁄2 cup shredded reducedfat Swiss cheese
1 can (141⁄2 oz.) diced
tomatoes with roasted
garlic, onion, and
oregano
Spray large nonstick skillet with no-stick cooking
spray. Heat over medium heat. Add shallots. Cook
about 5 minutes, or until tender. Add 2 tablespoons
water, if necessary, to prevent browning.
Place cream cheese, shallots, bread crumbs, and
nutmeg in medium bowl. Beat on Speed 5 about
30 seconds, or until blended. Break apart spinach
with fork. Add to cream cheese mixture. Beat on
Speed 4 about 15 seconds, or until blended.
Spread one-fourth of mixture on each chicken
breast. Fold chicken breast over to enclose filling.
Spray large nonstick skillet with no-stick cooking
spray. Heat over medium-high heat. Add chicken.
Cook about 3 minutes, or until evenly browned. Add
tomatoes. Reduce heat to low. Cook, covered, 8 to
12 minutes, or until chicken is thoroughly cooked
and filling is hot. To serve, spoon tomatoes over
chicken.
Yield: 4 servings.
Per serving: About 306 cal, 39 g pro, 16 g carb,
11 g total fat, 4 g sat fat, 90 mg chol, 873 mg sod.
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BEER CHEESE BATTER BREAD
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21⁄2 cups all-purpose flour
1 package active dry
yeast
2 tablespoons sugar
1 teaspoon salt
11⁄2 cups shredded reducedfat sharp Cheddar
cheese
1 cup beer
2 tablespoons margarine
or butter
1 egg
1
⁄2 teaspoon hot pepper
sauce
Combine 11⁄2 cups flour, yeast, sugar, and salt in
large bowl. Stir in cheese. Set aside.
Place beer and margarine in small saucepan. Heat
over medium heat until margarine melts. Continue
heating to 120°F to 130°F. Add to flour mixture
with egg and hot pepper sauce. Beat on Speed 2
about 1 minute, or until combined. Beat on Speed 6
about 3 minutes, scraping bowl occasionally. Add
remaining flour. Beat on Speed 2 about 1 minute.
Cover bowl loosely with greased plastic wrap and a
towel. Let batter rise in warm place, free from draft,
45 to 60 minutes, or until light and doubled in bulk.
Generously grease 11⁄2- or 2-quart casserole dish or
9x5x3-inch baking pan. Stir down dough to remove
air bubbles. Turn into greased casserole dish.
Cover with greased plastic wrap and a towel. Let
rise in warm place, free from draft, 20 to
30 minutes, or until light and doubled in bulk.
Bake at 350°F for 40 to 45 minutes, or until deep
golden brown. Remove from casserole dish
immediately and cool on wire rack. Serve warm.
Yield: 16 servings.
Per serving: About 132 cal, 6 g pro, 18 g carb,
4 g total fat, 2 g sat fat, 21 mg chol, 248 mg sod.
18
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APPLE WAFFLES
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2 eggs, separated
3 tablespoons margarine
or butter, melted
1 cup lowfat milk
13⁄4 cups all-purpose flour
1 tablespoon baking
powder
1
⁄2 teaspoon cinnamon
1 cup shredded apple
Place egg whites in small bowl. Beat on Speed 8
about 40 seconds, or until stiff peaks form. Set
aside.
Place egg yolks, margarine, and milk in medium
bowl. Beat on Speed 5 about 20 seconds, or until
blended. Add flour, baking powder, and cinnamon.
Beat on Speed 4 about 30 seconds, or until blended.
Beat on Speed 6 about 20 seconds, or until smooth.
Add apple. Beat on Speed 4 about 15 seconds, or
until combined. Add egg whites. Beat on Speed 4
about 15 seconds, or until blended.
Spray waffle iron with no-stick cooking spray. Heat
according to manufacturer’s directions. Pour about
1
⁄3 cup batter for each waffle onto iron. Bake until
steaming stops and waffle is golden brown.
Yield: 6 servings (1 waffle per serving).
Per serving: About 242 cal, 7 g pro, 34 g carb,
9 g total fat, 2 g sat fat, 75 mg chol, 239 mg sod.
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PEACH COFFEECAKE
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1 medium ripe peach,
peeled and chopped
1
⁄2 cup reduced-fat sour
cream
1
⁄4 cup margarine or
butter, softened
1
⁄2 cup sugar, divided
1
⁄4 cup fat-free egg
substitute
1 cup all-purpose flour
1
⁄2 teaspoon baking
powder
1
⁄2 teaspoon baking soda
1
⁄4 teaspoon salt
1 peach, peeled and
sliced
Spray 8x8x2-inch baking dish with no-stick cooking
spray.
Place chopped peach in small bowl. Mash with fork.
Add sour cream. Beat on Speed 5 about 1 minute, or
until well mixed.
Place margarine and sugar, reserving 1 tablespoon,
in medium bowl. Beat on Speed 6 about 1 minute,
or until fluffy. Add egg substitute. Beat on Speed 6
about 20 seconds, or until smooth. Add peach
mixture, reserving 1⁄3 cup. Beat on Speed 6 about
30 seconds, or until smooth. Add flour, baking
powder, baking soda, and salt. Beat on Speed 4
about 30 seconds, or until blended. Beat on Speed 6
for 30 to 60 seconds, or just until smooth.
Pour batter into baking dish. Drizzle with reserved
1
⁄3 cup peach mixture. Top with peach slices.
Sprinkle with reserved 1 tablespoon sugar. Bake at
350°F for 30 to 35 minutes, or until toothpick
inserted in center comes out clean. Cool slightly.
Serve warm.
Yield: 9 servings.
Per serving: About 169 cal, 3 g pro, 26 g carb,
6 g total fat, 1 g sat fat, 4 mg chol, 227 mg sod.
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CHOCOLATE CHIP
COOKIES
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1 cup sugar
1 cup firmly packed
brown sugar
1 cup margarine or
butter, softened
2 eggs
11⁄2 teaspoons vanilla
3 cups all-purpose flour
1 teaspoon baking soda
1
⁄4 teaspoon salt
12 ounces semi-sweet
chocolate chips
Place sugar, brown sugar, margarine, eggs, and
vanilla in large bowl. Beat on Speed 2 about
2 minutes, or until smooth.
Add flour, baking soda, and salt. Beat on Speed 1
about 30 seconds, or until blended. Beat on Speed 4
for 30 to 60 seconds, or until smooth. Add chocolate
chips. Beat on Speed 1 about 15 seconds, or until
combined.
Drop by rounded teaspoonfuls onto ungreased
baking sheets, about 2 inches apart. Bake at 375°F
for 10 to 12 minutes. Remove from baking sheets
immediately and cool on wire racks.
Yield: 54 servings (1 cookie per serving).
Per serving: About 117 cal, 1 g pro, 17 g carb,
5 g total fat, 1 g sat fat, 8 mg chol, 76 mg sod.
APPLE GINGERBREAD
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11⁄2
1
⁄2
1
1
⁄2
1
⁄2
⁄2
1
⁄4
1
⁄3
1
1
⁄2
1
⁄2
1
cups all-purpose flour
cup sugar
teaspoon cinnamon
teaspoon baking
powder
teaspoon baking soda
teaspoon ginger
teaspoon salt
cup margarine or
butter, softened
egg, slightly beaten
cup molasses
cup apple juice, heated
to a boil
Grease bottom only of 9x9x2-inch baking pan. Place
all ingredients in large bowl. Beat on Speed 2 about
30 seconds, or until blended. Beat on Speed 6 about
30 seconds, or until smooth.
Pour batter into pan. Bake at 350°F for 25 to 30
minutes, or until toothpick inserted in center comes
out clean. Serve warm with applesauce and Spiced
Whipped Cream (see page 23), if desired.
Yield: 9 servings.
Per serving: About 233 cal, 3 g pro, 39 g carb,
7 g total fat, 2 g sat fat, 24 mg chol, 251 mg sod.
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OATMEAL-NUTs QQQQQQQQQQQ
SNACK CAKE
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11⁄2 cups quick-cooking oats
11⁄4 cups boiling water
1
⁄2 cup margarine or
butter, softened
11⁄2 cups firmly packed
brown sugar
2 eggs
11⁄2 cups all-purpose flour
1 teaspoon baking soda
1
⁄2 teaspoon baking
powder
1 teaspoon cinnamon
1
⁄4 teaspoon salt
1
⁄2 cup chopped walnuts
Grease and flour 13x9x2-inch baking pan. Combine
oats and boiling water in medium bowl. Let stand
10 minutes.
Place margarine, brown sugar, and eggs in large
bowl. Beat on Speed 2 about 30 seconds, or until
blended. Beat on Speed 6 about 1 minute, or until
smooth and creamy. Add flour, baking soda, baking
powder, cinnamon, and salt. Beat on Speed 2 about
30 seconds, or until blended. Beat on Speed 6 about
1 minute, or until well mixed. Add oatmeal. Beat on
Speed 2 about 30 seconds, or until combined. Add
walnuts. Beat on Speed 1 about 10 seconds, or until
combined.
Spread batter in pan. Bake at 350°F for 30 to 35
minutes, or until toothpick inserted in center comes
out clean. Cool completely. Frost with Maple
Buttercream Frosting (see below), if desired.
Yield: 16 servings.
Per serving: About 235 cal, 4 g pro, 35 g carb,
9 g total fat, 2 g sat fat, 27 mg chol, 206 mg sod.
BUTTERCREAM FROSTING
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1
⁄4
⁄2
2
2
1
cup butter, softened
teaspoon vanilla
tablespoons lowfat milk
cups powdered sugar
Place all ingredients in large bowl. Beat on Speed 6
for 30 to 60 seconds, or until smooth and creamy.
Yield: 16 servings (frosting for 13x9x2-inch cake).
Per serving: About 75 cal, 0 g pro, 13 g carb,
3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.
VARIATION:
Maple Buttercream Frosting
Add 1⁄4 teaspoon maple extract.
Yield: 16 servings (frosting for 13x9x2-inch cake).
Per serving: About 75 cal, 0 g pro, 13 g carb,
3 g total fat, 2 g sat fat, 8 mg chol, 30 mg sod.
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WHIPPED
CREAM
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1 cup heavy cream
2 tablespoons powdered
sugar
1
⁄2 teaspoon vanilla
Attach pro whisk to mixer. Place cream in medium
bowl. Beat on Speed 7 about 30 seconds, or until
soft peaks form. Continuing on Speed 7, gradually
add powdered sugar and vanilla. Beat about
30 seconds, or until stiff.
Yield: 16 servings (2 tablespoons per serving).
Per serving: About 48 cal, 0 g pro, 1 g carb,
5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod.
VARIATIONS:
Amaretto Whipped Cream
Substitute 2 tablespoons amaretto liqueur for the
vanilla.
Per serving: About 54 cal, 0 g pro, 2 g carb,
5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.
Cappuccino Whipped Cream
Add 2 teaspoons instant coffee granules or crystals
to cream before whipping. Increase powdered sugar
to 1⁄4 cup.
Per serving: About 52 cal, 0 g pro, 2 g carb,
5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.
Spiced Whipped Cream
Add 1⁄4 teaspoon cinnamon and 1⁄8 teaspoon nutmeg
with powdered sugar.
Per serving: About 48 cal, 0 g pro, 1 g carb,
5 g total fat, 3 g sat fat, 17 mg chol, 5 mg sod.
23
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CHOCOLATE WHIPPED
CREAM
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1 cup heavy cream
2 tablespoons
unsweetened cocoa
powder
1
⁄4 cup powdered sugar
1
⁄4 teaspoon vanilla
1
⁄4 teaspoon rum extract
Attach pro whisk to mixer. Place cream and cocoa
powder in medium bowl. Beat on Speed 2 about
30 seconds, or until blended. Beat on Speed 7 about
30 seconds, or until soft peaks form. Continuing on
Speed 7, gradually add powdered sugar, vanilla, and
rum extract. Beat about 30 seconds, or until stiff.
Yield: 16 servings (2 tablespoons per serving).
Per serving: About 53 cal, 0 g pro, 2 g carb,
5 g total fat, 3 g sat fat, 17 mg chol, 6 mg sod.
24
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MERINGUE DESSERT TARTS
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4 egg whites
⁄8 teaspoon cream of
tartar
3
⁄4 cup sugar
1
Attach pro whisk to mixer. Place egg whites in large
bowl. Beat on Speed 9 about 20 seconds, or until
frothy. Add cream of tartar. Beat on Speed 9 for 30
to 60 seconds, or until soft peaks form. Continuing
on Speed 9, add sugar, 1 tablespoon at a time,
beating about 5 minutes, or until stiff and glossy.
Spoon or pipe meringue into eight 31⁄2-inch circles
on baking sheet lined with parchment paper or foil.
Make indentation in center of each circle. Bake at
275°F for 35 minutes. Turn off oven and let
meringues stand in oven 2 hours or overnight. Serve
with Strawberry Yogurt Filling or Chocolate Mousse
Filling.
Strawberry Yogurt Filling
1 package (8 oz.) light
cream cheese
11⁄2 cups lowfat strawberry
yogurt
3 tablespoons powdered
sugar
2 cups sliced fresh
strawberries
Chocolate Mousse Filling
3
⁄4 cup semi-sweet chocolate
chips
3 tablespoons water
1
⁄4 teaspoon almond extract
1 cup heavy cream
2 tablespoons powdered
sugar
1
⁄2 cup sliced almonds
Exchange pro whisk for beaters. Place all
ingredients in large bowl. Beat on Speed 6 about
1 minute, or until smooth and creamy. Refrigerate
until serving time. To serve, spoon about 1⁄4 cup
filling into each Meringue Dessert Tart. Top with
strawberries.
Place chocolate chips and water in small saucepan.
Heat over low heat until smooth and melted, stirring
constantly. Stir in almond extract. Cool to room
temperature, about 30 minutes.
Attach pro whisk to mixer. Place cream in large
bowl. Beat on Speed 7 about 30 seconds, or until
soft peaks form. Continuing on Speed 7, gradually
add powdered sugar. Beat about 30 seconds, or until
stiff. Gradually add chocolate. Beat on Speed 1
about 1 minute, or until blended. Refrigerate until
serving time. To serve, spoon about 1⁄4 cup filling
into each Meringue Dessert Tart. Top with almonds.
Yield: 8 servings.
Per serving (tart and strawberry filling): About
205 cal, 7 g pro, 34 g carb, 6 g total fat, 3 g sat fat,
12 mg chol, 213 mg sod.
Per serving (tart and chocolate filling): About 285
cal, 5 g pro, 33 g carb, 17 g total fat, 6 g sat fat,
35 mg chol, 39 mg sod.
25
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LEMON PUDDING
CAKE
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3
⁄4
1
⁄4
1
eggs, separated
cup lowfat milk
cup fresh lemon juice
teaspoon grated lemon
peel
1 cup sugar
3
⁄4 cup all-purpose flour
1
⁄4 teaspoon salt
3
Place egg whites in medium bowl. Beat on Speed 9
about 1 minute, or until stiff peaks form. Set aside.
Place egg yolks in large bowl. Beat on Speed 6
about 30 seconds. Add milk, lemon juice, and
grated peel. Beat on Speed 6 about 30 seconds, or
until combined. Add remaining ingredients. Beat on
Speed 2 about 30 seconds, or until blended. Beat on
Speed 6 about 1 minute, or until smooth and frothy.
Fold in egg whites with spatula, until just combined.
Spoon batter into ungreased 11⁄2-quart soufflé or
casserole dish. Place dish in large, shallow baking
pan. Add hot water to pan to 1-inch depth. Place in
oven. Bake at 350°F for 35 to 45 minutes, or until
golden brown. Cool slightly. Serve warm.
Yield: 6 servings.
Per serving: About 241 cal, 6 g pro, 48 g carb,
3 g total fat, 1 g sat fat, 109 mg chol, 143 mg sod.
26
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NOTES
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YIP
®
9702919 Rev. A
(dZw 5/97)